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sheet pan chicken pitas copycat recipe

Sheet Pan Chicken Pitas Recipe

Let’s kick things off by pondering some tasty partners for sheet pan chicken pitas. When it comes to making a meal memorable, sides can elevate your dish from standard fare to something special.
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Course: Main Course
Cuisine: Mediterranean
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Calories: 171kcal

Equipment

Ingredients

For the Chicken:

  • 1 lb boneless skinless chicken breast strips (cut very thin)
  • 1 teaspoon ground cumin
  • 3 cloves garlic finely grated
  • 1 teaspoon smoked sweet paprika
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon mild curry powder
  • 1-2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper to taste

For the Peppers:

  • 2-3 colorful bell peppers thinly sliced
  • Drizzle of olive oil
  • Pinch of sea salt

For the Tzatziki Sauce:

  • 3/4 cup full-fat plain Greek yogurt
  • 1 small garlic clove grated
  • 1/2 cup grated cucumber squeeze out excess moisture
  • 1/2 teaspoon kosher salt
  • 1-2 tablespoons fresh lemon juice
  • 1-2 tablespoons cold-pressed olive oil
  • 1 teaspoon dried dill weed
  • Freshly ground pepper to taste

Extras:

  • 1 diced English cucumber
  • 1/2 diced red onion
  • 6 pieces of flatbread pita, naan, or socca
  • 1/2 cup Kalamata olives pitted
  • 1/2 cup crumbled feta cheese

Instructions

Step 1: Prep the Chicken

  • In a bowl, combine the chicken strips with cumin, grated garlic, smoked paprika, olive oil, curry powder, lemon juice, salt, and pepper. Make sure every piece is well-coated. Let it marinate for at least 15 minutes or up to an hour if you have more time.
  • Step 2: Slice the Veggies
  • While the chicken is marinating, chop up your bell peppers into thin slices. The more colors, the more fun on your plate! Set them aside.

Step 3: Arrange on Sheet Pan

  • Take a large sheet pan and spread the marinated chicken in the center. Surround it with the slices of bell peppers. Drizzle the veggies with a bit of olive oil and a pinch of sea salt. It should look colorful and inviting!

Step 4: Roast the Mixture

  • Slide the sheet pan into the preheated oven. Roast for 20-25 minutes. I recommend checking halfway to stir the ingredients a little. Everything should come out beautifully browned.

Step 5: Make Tzatziki Sauce

  • While the chicken and veggies are roasting, whip up the tzatziki. In a mixing bowl, combine Greek yogurt, grated garlic, cucumber, salt, lemon juice, olive oil, dill weed, and pepper. Mix until smooth. This cooling sauce perfectly balances the flavors.

Step 6: Assemble the Pitas

  • Once your chicken and veggies are done, take warm pitas and fill them generously. Start with the chicken mix, add cucumbers, red onions, olives, and a good spoonful of tzatziki on top. If you like it cheesy, now’s the time to sprinkle some feta.

Step 7: Serve and Enjoy!

  • Serve while warm, and enjoy the delightful combination of flavors. This is when you can really appreciate the meal you prepared.

Notes

  • Marinating Matters: Letting the chicken marinate longer enhances the flavors.
  • Uniform Chicken Slices: Cutting chicken strips evenly ensures they cook at the same time.
  • Chill Tzatziki: Make the sauce ahead of time and let it chill in the fridge for at least 30 minutes. This way, the flavors meld beautifully.
  • Sheet Pan Liner: Use parchment paper for easier cleanup. This saves time and effort.
  • Serve It Up: Consider a fun serving arrangement. Instead of stuffing pitas at the table, let everyone build their own for a more interactive meal.
Keyword: Sheet Pan Chicken Pitas Recipe